Pandan Dadar Gulung: The Recipe

Inspired by Indonesia's traditional snack, Pandan Dadar Gulung offers a sweet and exotic flavor on the palate. With a combination of Tulip White Chocolate Compound chantilly, this recipe can be enjoyed for various occasions.

Here are the ingredients and steps you need to make this creation:

Pandan Sponge

• 6 egg yolks
• 39g sugar
• 75g oil
• 75g water
• 10g pandan juice
• 2 drops light green food coloring
• 9 egg whites
• 4 drops white vinegar
• 90g sugar
• 150g low-protein flour
• 4g pandan powder

Steps

• Whisk egg yolks, sugar, oil, water, pandan juice, and light green coloring by hand in a large bowl.
• Make meringue with egg whites, white vinegar, and sugar.
• Fold meringue into egg yolk mixture.
• Gently fold in low-protein flour and pandan powder.
• Spread thinly in a baking pan and bake at 170°C for 12-15 minutes
  
• Lastly, fold in the low-protein flour with pandan powder.
• Spread it thinly in a baking pan and bake at a temperature of 170 degrees Celsius for 12-15 minutes.
  

Palm Sugar Milk pastry cream

• 50g Milk
• 100g Coconut Milk
• 35g Palm Sugar
• 2g Vanilla Extract
• 13g Cornstarch
• 10g Custard Powder
• 40g Egg Yolks
• 40g Tulip Milk Chocolate Compound
• 60g Grated Coconut
  

Steps

• Mix egg yolks, a small amount of milk, vanilla, and all dry ingredients in a bowl.
• Heat the remaining milk until shiny. Pour it into the egg yolk mixture while stirring constantly to prevent clumping.
• Pour the mixture back into the pan and heat it on the stove while stirring continuously until it thickens and foams.
• Pour the hot mixture into Tulip Milk Chocolate Compound and blend with a hand blender until smooth.
• Finally, fold in the grated coconut into the batter.

Green Chocolate Coating

• 100g Tulip White Chocolate Compound
• 33g Sunflower Oil
• Light Green Food Coloring

Steps

• Melt the Tulip White Chocolate Compound.
• Mix it with the oil and light green food coloring. Blend with a hand blender until everything is evenly mixed

Finishing

• Prepare silicone molds. Pipe a small amount of pastry cream and add a layer of pandan sponge on top.
• Add another layer of pastry cream and pandan sponge.
• Lastly, add the seared coconut milk chocolate base as the top layer.
• Freeze the cake in a blast freezer.
• Heat the chocolate coating until it reaches 35 degrees Celsius.
• Remove the cake from the molds and dip it into the chocolate coating.
• Decorate with grated coconut and chocolate decorations.